Thiamin, Riboflavin and α-Tocopherol Retention in Processed and Stored Irradiated Pork
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 62, Issue 5, pages 1022–1025, September 1997
How to Cite
FOX, J. B., LAKRITZ, L. and THAYER, D. W. (1997), Thiamin, Riboflavin and α-Tocopherol Retention in Processed and Stored Irradiated Pork. Journal of Food Science, 62: 1022–1025. doi: 10.1111/j.1365-2621.1997.tb15028.x
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- Ms received 1/7/97; revised 5/15/97; accepted 5/31/97.
Combination treatments for preservation of irradiated pork were investigated with respect to vitamin loss. Ground pork was prepared under nitrogen and packaged in anaerobic foil. The samples were enzyme denatured by heating before and after irradiation, then cooked and stored. Irradiation resulted in thiamin loss, but neither riboflavin nor α-tocopherol was affected. Neither thiamin nor riboflavin was affected by heat denaturation, cooking or storage, but heating and cooking increased the measured α-tocopherol. The lack of loss of the vitamins was attributed to the exclusion of oxygen.